Buttercream Bread Recipe

Proof yeast

In a small bowl whisk the warm water (2 tbs) and the granulated sugar, sprinkle the instant yeast over the surface and let sit 5–7 minutes until foamy. If mixture does not foam, yeast may be inactive — use fresh yeast.

Warm the milk gently until about 100–110°F (38–43°C). Cut the 3 tbs cold unsalted butter into small pieces so it will incorporate more easily.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if kneading by hand), combine 3.5 cups all-purpose flour and 1 tsp fine salt. Make a well in the center.

Add the proofed yeast, warm milk, 1 large egg, and the butter pieces into the well. Mix on low speed until a shaggy dough forms (about 2–3 minutes). Increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and springs back when poked. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add up to 1–2 tbs warm water.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Punch down the risen dough, turn out onto a lightly floured surface, and divide into 8 equal pieces (for rolls) or keep whole for an enriched loaf. For a filled braid/loaf, divide into 3 equal pieces and roll each into a rope as described below.

If making rolls: flatten each piece into a small rectangle about 4x3 inches, spoon ~1 tablespoon of prepared buttercream (see next section) into the center of each, then fold edges over and pinch to seal. Place seam-side down in a greased 9x13-inch pan spaced slightly apart. If making a braided loaf: roll each of the 3 pieces into ropes about 12–14 inches long, spread a thin layer (~2–3 tbs) of buttercream along each rope, stack the ropes, then braid gently. Pinch ends to seal and transfer to a parchment-lined baking sheet or loaf pan.

Cover shaped rolls or loaf loosely with plastic wrap and let proof until puffy and nearly doubled, 30–45 minutes (about 45 minutes for a loaf). Meanwhile preheat oven to 350°F (175°C) about 20 minutes before baking.

Brush the tops lightly with egg wash (beat the single egg with a splash of water) to promote golden color. Bake rolls in preheated oven for 18–22 minutes, or bake the loaf for 28–35 minutes, until deep golden and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C).

Remove bread from oven and immediately brush tops with 1 tbs melted butter. Let cool on a rack until just warm before slicing or serving (cooling fully will help set the crumb).

Make buttercream while dough is rising or during the final proof. In a large mixing bowl using a paddle attachment or hand mixer, beat 1 cup room-temperature unsalted butter on medium speed 1–2 minutes until smooth and slightly paler.

With mixer on low, add 2.5 cups powdered sugar in three additions, mixing until incorporated after each addition to avoid a sugar cloud. After sugar is mostly incorporated, add 2 tsp vanilla extract and 2 tbsp heavy cream (or whole milk). Increase speed to medium-high and beat 2–3 minutes until light and fluffy. Add a pinch of fine salt and taste; adjust sweetness or salt as desired.

If making chocolate buttercream, sift and add 2 tbs unsweetened cocoa powder with the powdered sugar and proceed the same way. If the buttercream seems too loose for piping or filling, chill for 10–15 minutes to firm; if too stiff, add more cream 1 tsp at a time.

Reserve about 1/3 cup of buttercream for spreading over the baked loaf or rolls after cooling. Transfer remaining buttercream to a piping bag fitted with a round or star tip (optional) for filling or decoration.

When assembling rolls or braid (see Dough section): place the measured amount of buttercream into the dough before sealing (about 1 tbs per roll or 2–3 tbs along each rope for a braid). Ensure filling is not overly wet to prevent leaking; chill slightly if necessary for easier handling.

After baking and brushing with melted butter, if desired, gently spread the reserved buttercream over the warm top so it slightly melts in for a glossy, rich finish, or wait until bread is cooled and pipe/ spread for a firmer finish.